Brown toast and potatoes are ‘potential cancer risk’.
Food scientists have recently discovered that bread, chips and potatoes should be cooked to a golden yellow colour rather than brown to reduce the intake of Acrylamide, a chemical which could cause cancer.
Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.
The Food Standards Agency (FSA) recommends carefully following cooking instructions and avoiding browning.
However, Cancer Research UK said “the link was not proven in humans”.
Is this true?
“Research in animals has shown that the chemical is toxic to DNA and causes cancer - so scientists assume the same is true in people, although as yet there is no conclusive evidence.”
David Spiegelhalter, professor for the public understanding of risk at Cambridge University, said “there was no estimate of the current harm caused by acrylamide or the benefit from a reduction.”
He said: "Even adults with the highest consumption of acrylamide would need to consume 160 times as much to reach a level that might cause increased tumours in mice."
Research says that smoking exposes people to three to four times more acrylamide than non-smokers because the chemical is present in tobacco smoke too.